Shawarma-Spiced Chickpeas with Pistachio Rice and Cucumber Salad

If you’re craving the bold, aromatic flavors of shawarma but want a plant-based twist, this recipe is for you. Crispy roasted chickpeas are tossed in a warming shawarma spice blend, then served over fluffy basmati rice studded with crunchy pistachios. A refreshing cucumber and tomato salad adds a cool, tangy contrast, while a creamy garlic white sauce and a dash of hot sauce bring it all together.

This dish is a celebration of textures and flavors-each bite offers the crunch of roasted chickpeas, the nuttiness of pistachios and the brightness of lemon. It’s a satisfying, wholesome meal that proves vegan dinners can be just as exciting as their meaty counterparts.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Drain and rinse the chickpeas, then pat them very dry with paper towels. Thinly slice the shallot, mince about 2 tablespoons of the slices and set the rest aside. Mince or grate the garlic. Roughly chop the pistachios.
2. In a medium bowl, toss the chickpeas with half of the veggie stock concentrate, half of the shawarma spice blend, a generous drizzle of cooking oil and a pinch of salt and pepper. Spread the chickpeas in a single layer on a foil-lined baking sheet lightly oiled. Roast on the top rack, tossing halfway through, until crispy, 18-20 minutes. (Some chickpeas may pop-that’s fine.) Wipe out the bowl.
3. While the chickpeas roast, heat a drizzle of cooking oil in a small pot over medium-high heat. Add the minced shallot, half the garlic, half the pistachios, the remaining shawarma spice blend and a pinch of salt. Cook, stirring, until fragrant, 30-60 seconds. Stir in the rice, the remaining stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, cover, reduce heat to low and cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. Quarter the cucumber lengthwise, then slice into ½-inch pieces. Halve the tomatoes lengthwise. Zest the lemon and cut it into wedges. In the bowl used for the chickpeas, combine the cucumber, tomatoes and as much sliced shallot as you like. Toss with half the lemon zest, the juice from one lemon wedge and a drizzle of olive oil. Season with salt and pepper to taste.
5. In a small bowl, whisk together the mayonnaise, remaining garlic, remaining lemon zest and the juice from one lemon wedge (two wedges for 4 servings). Whisk in 2 tablespoons water (4 tablespoons for 4) until smooth. Add water 1 teaspoon at a time if needed to reach a drizzling consistency. Season the white sauce with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice among shallow bowls. Top with the cucumber salad and roasted chickpeas in separate sections. Drizzle everything with the white sauce and hot sauce to taste. Sprinkle with the remaining pistachios and serve with extra lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular mayonnaise instead of vegan?

Yes, regular mayonnaise works perfectly in place of vegan mayonnaise.

What can I substitute for chicken cutlets?

This recipe is vegan as written, but if you want to add chicken, simply season and cook the cutlets separately. For a vegetarian option, try roasted cauliflower or tofu.

How do I store leftovers?

Store the rice, chickpeas, salad and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the rice and chickpeas in the microwave or oven.